Ecuadorian encocado

• 2 ½ pounds white fish fillets
• ¼ cup fresh lemon juice 
• ½ cup fresh orange juice
• 4 cloves of crushed garlic
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp coriander

Sauce

• 2 Tbs olive oil
• 1 white onion
• 2 red peppers
• 4 Roma tomatoes
• 14 oz can of coconut milk
• 3 Tbs chopped cilantro
• shredded coconut 
• Salt 

1. Mix marinade ingredients together.

2. Clean fish, cover in marinade, let sit for 1 hour in the refrigerator.

3. Heat oil in a pain and add onions, peppers, tomatoes, and salt and cook for about 5 minutes.

4. Add coconut milk and continue to stir for 10 minutes.

5. Add the fish, cover with the sauce, and simmer for 15-20 minutes.

6. Sprinkle with shredded coconut and cilantro, serve with rice and plantains.